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Vegan Chocolate Cake

Vegan Chocolate Banana Cake

Vegan Chocolate Raspberry Cake with Chocolate Ganache

Vegan Low-Fat Citrus Chocolate Cupcakes

Vegan Chocolate Walnut Brownies

Vegan Chocolate Almond Torte

Vegan Chocolate Pie

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Walnut Cookies

Vegan Chocolate Truffles

Vegan Chocolate Frosting

Vegan Coconut Milk Chocolate Fudge Frosting

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Vegan Baking Tip:
If you think of vegan chocolate cake, you're probably thinking of carob, which is generally used to give a creamy flavour. But good quality cocoa powder and most 70% cocoa solids dark chocolates are vegan too, and will give your baking that unmistakable chocolatey flavour.

 

 

 

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Vegan Chocolate Raspberry Cake
with Chocolate
Ganâche

This delicious moist cake is suitable for any occasion!


Ingredients:

2 ½ cups wholemeal flour
⅔ cup cocoa
2 teaspoons baking soda
2 cups vegan sugar (or less, depending on how sweet you like your cake)
1 teaspoon salt
2 teaspoons vanilla essence
⅔ cup vegetable oil (or stewed apple)
2 tablespoon cider vinegar
2 cups warm water
Frozen raspberries

Ganâche
3oz (85g) vegan dark chocolate
2 teaspoons vegan margarine
2 cups vegan powdered sugar
1 teaspoon vanilla extract
¼ cup water


Serves 6-8.

Preheat oven to 355˚F (180˚C).

In a large bowl sift together all the dry ingredients.

In a seperate bowl combine all of the wet ingredients.

Add the wet to the dry ingredients and mix well.

Split the batter in half to make a double layered cake. Remember to make the first layer slightly larger than the top layer.

Pour the batter into 2 greased parchment paper lined 8 inch (20cm) round pans.

Bake for 30 - 40 minutes. After about 30 minutes, remove the bottom layer cake and pour the raspberries on top. The raspberries will start to melt slightly making a raspberry type sauce.

Return to the oven for another 5 - 10 minutes until skewer comes out clean.

Remove both cakes from the oven and leave in pan for 10 minutes before turning out onto a cooling rack.

Once cold, place the top layer on top of the bottom raspberry layer.

To make the ganâche, melt the vegan margarine and dark chocolate in a double boiler on a low heat. Next, add water, and stir in the vegan powdered sugar slowly while mixing until it reaches a smooth, buttery consistency.

When pouring over cake start at the center of the cake and work outward. Enjoy!